Underbelly's last meal

Chris Shepherd reveals Underbelly's bittersweet closing date, thanks Houstonians

Underbelly will close March 31.

Photo by Julie Soefer

The final countdown has begun for Underbelly. The celebrated Houston restaurant will close March 31, the restaurant announced Thursday.

We've spent six years "reppin' Houston with love," and we're not stopping any time soon. We opened Underbelly to thank our city for being such an inspiration to us and to show the world how badass Houston is. Thank you to the farmers, the ranchers and the fisherman for providing us with such incredible product. Thank you to our city and all the cultures that exist within it for always inspiring us. Thank you to our staff for believing in our vision and helping us execute it every day. Our last day of service will be March 31, and we’re throwing a party on April 1. Details in our bio.

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Mar 1, 2018 at 10:58am PST

Hay Merchant will also close April 2 to make renovations to its beer cooler. When it reopens April 22, it will begin serving lunch as well as a few of Underbelly's signature items, such as the celebrated Korean goat and dumplings.

That this day would come isn't a surprise. Chef-owner Chris Shepherd and business partner Kevin Floyd originally announced their plans in December. In its place, the space will become a new restaurant called Georgia James, a steakhouse inspired by One Fifth Steak that's slated to open this summer. Underbelly will morph into a new restaurant called UB Preserv that will open in the former Poscol space in mid-April.

Since opening in March 2012, Underbelly has become one of Houston's most prominent restaurants. Chef-owner Chris Shepherd broke Houston's 22-year long drought in the James Beard Best Chef: Southwest category for his innovative cuisine that utilized carefully-sourced, locally-grown to create dishes inspired by Houston's immigrant communities. Underbelly never made any secret of its sourcing; pictures of the people and places that inspired its cooking hang on a wall by the entrance.

It has also served as an important training ground for the next generation of culinary talent. Ryan Lachaine (Riel), Lyle Bento (Southern Goods), and Patrick Feges (Feges BBQ) have all gone on to launch their own projects. James Beard Rising Star Chef winner Daniela Soto-Innes worked on Underbelly's opening crew before moving to New York to join up with superstar Mexican chef Enrique Olvera on his award-winning restaurants Cosme and Atla.

The restaurant doesn't have any specific plans to bring back former cooks or revive favorite dishes during its final month, but either of those things are certainly possible. It will celebrate both its closing and the sixth birthday of its sister concept Hay Merchant with a party on April 1 that will include food, beer from Sierra Nevada, and Makers Mark cocktails. Tickets are available for $40.

Shepherd has mostly kept his plans for UB Preserv under wraps, but he did offer diners a preview last week during a pop-up at Fluff Bake Bar. His dishes included Sichuan-style pork dumplings, char siu octopus with chili sesame puree, and a dim sum-style scallion pancake filled with pork. Which of these dishes make the menu remains to be seen, but Lindsey Brown, Shepherd's longtime girlfriend and publicist, said she's challenged him to make Houston's best dumplings.

That sounds like a pretty good start.

closings chefs

WINE NEWS

Fredericksburg winery uncorks new ranch-inspired tasting room

Photo courtesy of Formando Vineyards

Formando Vineyards will open its tasting room on October 1.

A new tasting room is giving Houstonians another reason to take a trip to the Hill Country. Formando Vineyards, a family owned winery shaped by six generations of Texas ranching, will open at 11835 N. State Highway 16 in Fredericksburg on October 1.

Ceci McBride and her nephew, Henry Johnson, founded the brand in 2019, choosing a name that paid homage to the vaquero traditions of the family’s Chaparrosa Ranch. The Spanish “formando” translates to “forming,” and the family likens the winemaking process to the care and patience ranchers use to develop a horse for riding.

All of the label’s fruit, sourced from select Hill Country growers and the family’s estate in Gillespie County, is painstakingly harvested by hand. The family says their goal is to leave the land better than they found it.

"We wanted Formando to feel inseparable from the land and our family's history," Johnson said in a release. "At the same time, we want guests to discover just how expressive and exciting Texas-grown wine can be."

"For six generations, our family has gathered around the land, the table and the traditions of ranch life," McBride added. "Formando is our opportunity to welcome people into that story."

Co-owners Ceci McBride (l) and Henry Johnson pose with wine club coordinator Estella Winton.Photo courtesy of Formando Vineyards

The portfolio includes whites like Picpoul Blanc and Grenache Blanc and reds like Sangiovese and Montepulciano. But the flagship blend is more personal. Harry's Red is named for McBride's late son and “honors the love, connection, and family memories that helped shape Formando.”

Guests can drop in to Formando to order wine by the glass and bites such as house-made focaccia, Texas charcuterie, sandwiches, and pizzas. But for the full experience, the winery recommends a guided tasting. The three options — red-only, mixed wines, and a food pairing — run 60-90 minutes.

The winery also offers the Señor Pico Wine Club, which has three membership tiers with benefits ranging from member discounts and first dibs on new releases to complimentary tastings and exclusive invitations to private events.

Following the debut, Formando’s tasting room will be open Thursday through Sunday, 11 am-5 pm. Reservations can be made online.

wine fredericksburg hill country tasting rooms openings